This is just a simple dish of spinach noodles mixed together with some ground pork and dongchoy (pictured). The noodles are not fried at all but the ground pork mixture is cooked with garlic, green onions and simply spooned onto the noodles when one is ready to eat. For added flavour, saute some garlic slices and keep the oil from it - spoon a small amount onto the noodles before eating. I always add a dash of pepper and of course my favourite spicy bird's eye chilli peppers (pictured below). I took a picture of the noodles that I regularly use for my dear readers to get an idea as a reader asked me how they looked like. Dong Choy is I would say an acquired taste, it is salted vegetables and they have to be soaked in water for a bit before using to lessen the saltiness. You can choose to omit the dong choy but if you are feeling 'adventurous' enough (for my non-Asian readers), you can get it easily at any local Asian grocery store - they add some crunchiness to the bite and imparts a unique flavour to the dish.

Method:
Firstly, cook the noodles until springy in a pot. Remove from pot and rinse with some cold water. Set aside. Now, heat up some cooking oil and swirl to coat pan. Saute the garlic, green onions and shallots until fragrant. Next, add the dong choy (previously soaked) into the pan and saute a little bit more. Put in the pork and add the soy, sugar and sesame oil - fry until cooked. Add about 1 tbsp of water and once pork is cooked, add a dash of pepper. I added in the chilli peppers before the pork but this is optional as they can be quite spicy. Place the noodles into separate serving bowls and allow your guests to individually spoon the amount of pork they want onto the noodles. Sprinkle a dash of pepper and some garlic oil (optional) before eating.

Smoky Wok

Smoky Wok

Smoky Wok

SPOTLIGHT

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